People are being urged to pre-cook food in the oven before barbecuing it after research found most Britons make risky¹ hygiene² mistakes at the grill³.

The Food Standards Agency said food poisoning was a real danger of outdoor cooking, with 94% of people admitting to at least one bad barbecue habit.

In a survey of 2,030 adults, 21% said they believed they had been ill due to something they ate.

And nearly a third admitted to not checking if food was properly cooked.

The FSA warned that food hygiene risks could lead to illnesses like campylobacter, which affects more than a quarter of a million people every year.

Ahead of the late summer bank holiday weekend - a popular time for barbecues - the government body issued tips to help people avoid food poisoning.

Among the FSA's tips was advice to pre-cook food before putting it on the grill.

It warned that "charred⁴ doesn't mean cooked", that meat should be steaming hot throughout - not pink - and any juices should run clear.

It also warned that disposable barbecues took longer to cook food, that raw meat should be stored and handled separately, and raw chicken should not be washed as it splashes⁵ germs around.

FSA chief executive⁶ Catherine Brown said: "Food poisoning is a real risk at barbecues and so we are reminding people to take good care of their families and friends by paying attention to simple food safety rules."

The FSA survey, which polled⁷ 2,030 people online in July, also showed that 24% of those who described themselves as the main cook at a barbecue did not usually cook at home.

One in five admitted to not keeping raw and cooked meat on separate plates, and more than half risked cross-contamination by using the same tongs⁸ throughout the process.

Campylobacter, which can result from cross-contamination, causes food poisoning in around 280,000 people every year.

研究发现，大多数英国人在烧烤时存在一些错误的卫生习惯，这些不卫生的习惯会给他们带来风险。因此，食品服务机构要求人们在烧烤之前先用烤箱预烹食物。

食品标准机构（the Food Standards Agency，FSA）表示，食物中毒在户外烹饪活动中确实存在，94%的人承认在烧烤时至少有一个坏习惯。

在一项对2030名成年人的调查中，21%的人称曾因为食物而生病。

近三分之一的人承认没有检查食物是否烹饪得当。

FSA警告称，食品卫生风险会导致弯曲杆菌等疾病。弯曲杆菌患者每年超过25万。

在晚夏周末休假的时候，人们喜欢到河岸边烧烤，在这个时候，当局会提前发布帮助人们避免食物中毒的提示。

FSA的一条提示就是：食物要事先煮一煮，再放到烤架上。

该机构警告“烤焦的食物不一定就是熟的”。它还警告肉应该彻底烹熟，里里外外都透着热气，不带一点生肉的粉红色，而且肉汁清澈。

该机构还警告称，一次性的烧烤要花费更长的时间，不同种类的生肉要单独存放和加工，由于生鸡肉会传播细菌，不能洗。

FSA执行董事凯瑟琳·布朗（Catherine Brown）说：“食物中毒风险存在于烧烤之中，因此我们提醒人们，为了家人和朋友，要注意简单的食品安全规范。”

2014年七月，FSA对2030人进行网上调查的结果还发现，24%的人承认他们在烧烤中担任主厨，可是他们在家里通常不下厨。

20%的人承认会将生肉和熟肉放在同一个盘子里，超过半数的人夹生肉和熟肉使用的是同一把夹子，这样会导致交叉感染。

这种有交叉感染所导致的弯曲杆菌感染每年导致28万人食物中毒。